Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

My favourite ricotta sandwich! Archive post!

on 28/04/2014
Yum Yum

Yum!!!

This is my favourite ricotta sandwich of the moment! This is one of my beloved archive posts on my blog. It was first posted on my blog, on April the 6th 2009! When strawberries are in Season, I eat it frequently! I bet, you will do so too! ;)

What is sheep’s ricotta, I hear you say?

Fresh Sheep's milk ricotta!

Fresh Sheep’s milk ricotta!

Ricotta is originally no real cheese. It is a byproduct of cheese. It is an Italian whey cheese made from sheep (or cow, goat or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the keratin proteins that remain after the casein has been used to make cheese. Thus, ricotta can be eaten by persons with casein intolerance.

Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by more fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.

I find the fresh sheep’s ricotta to be much lighter & more low-fat than the cow’s one! I am lactose-intolerant & find that I can eat the fresh sheep’s ricotta without any problem!!

I have made many tasty sheep’s ricotta recipes on my blog. I have made 12 recipes on my blog using fresh sheep’s ricotta & you can find them all, in my right corner of my blog, filed under: Recipes by Ingredient, jus click onto it & scroll down, to Ricotta! You can find them all there! ;) I linked them all up! Just click onto the recipe! :) xxx

Recipes by ingredient

Ricotta:

1. Spinach & ricotta filled large mushrooms topped with Parmesan cheese ( VEG, GF )

2. Spelt chocolate ricotta muffins with dark chocolate chips ( VEG )

3. Sophie’s fresh sheep’s ricotta & strawberry sandwich ( VEG )

4. Ricotta dessert topped with Licor 43 marinated khaki’s ( VEG )

5. Beetroot risotto with ricotta & Parmesan ( VEG, GF )

6. Mixed pasta with ricotta, zucchini, mint & garlic ( VEG )

7. Ricotta, olive & chorizo scones & parmesan & rosemary scones with a side salad & a mustard & lemon dressing

8. My favourite fresh sheep’s ricotta sandwich ( VEG )

9. Sophie’s smoked salmon & ricotta wraps 

10. Ricotta tomato Quiche ( VEG )

11. Farfalle with spinach, roasted pine nuts & fresh sheep’s ricotta ( VEG )

12.  Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables ( VEG )

13. Tasty Ricotta Appetizers! ( GF )

 

Yummm!

Yummy!

Recipe: For 1 person, 1 slice of bread

Ingredients:

1 thicker slice of bread, I prefer spelt or sourdough bread
a bit of unsalted butter or margarine
a thick layer of fresh sheep’s ricotta
3 or 4 fat strawberries, cleaned, culled & cut up into thicker slices
1 teaspoon of your best Balsamic vinegar
Method:
1. Take your slice of bread.
2. Smear it thinly with unsalted butter or margarine.
3. Smear a thick layer of the fresh sheep’s ricotta over the bread slice, equally divided.
4. Arrange your strawberry slices on top.
5. Take your teaspoon of the best Balsamic vinegar & drizzle it over your strawberries & the ricotta! Enjoy!!

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37 responses to “My favourite ricotta sandwich! Archive post!

  1. Koko says:

    Great information on ricotta, thank you Sophie! I think it pairs so nicely with fruits like this!

  2. hotlyspiced says:

    That’s great that you can eat sheep’s ricotta while being lactose intolerant. That’s like people who are gluten intolerant who are still able to eat spelt. I love how this strawberry and cheese dish has a sweet balsamic vinegar in it – yum! xx

  3. What a beautiful and delicious sandwich!

  4. Love ricotta! These sandwiches look fantastic, Sophie.

  5. I like the subtle taste and smooth texture of ricotta and goes so well with fruits!

  6. kellygetthin says:

    I LOVE RICOTTA!!! Even on my finger!!

  7. Oh this looks fab Sophie. Personally I will sub the bread for lettuce, but such a divine idea Ricotta and strawberries!! Thank you.

  8. ritavegas says:

    This sandwich looks so light,scrumptious and refreshing! Strawberries and balsamic work great together!

  9. lou says:

    Hello Sophie,
    Good idea and very delicious. Now, It’s the season for strawberries. Enjoy!
    Mamalou

  10. Liz says:

    this sandwich ages well–thanks for bringing it back!

  11. Norma Chang says:

    That sure is a great combo and looks very satisfying. Waiting anxiously for my strawberries to appear and ripened.

  12. What a gorgeous sandwich, I want it in my hand right now :D

    Cheers
    Choc Chip Uru

  13. what a surprising info, never known that casein intolerace person can eat ricotta before,
    one of my cousin got the syndrome and i guess i should told him about it…

  14. So fresh Sophie!! Looks like the perfect spring/summer lunch.

  15. afracooking says:

    Yum – oh yes winter is finally over :-)

  16. Luke says:

    I made your tasty sandwich & loved it too!That tangy low-fat sheep’s ricotta is lovely & special too! x

  17. Miranda says:

    A delicious tasty sandiwch & so yummy too! x

  18. Sean & Linda says:

    Yum yumy yummy is was! :) Cool pics too! :)

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